You betcha! I made a double batch of the following King Arthur Flour
recipe over the weekend, and just as their "say" goes, as well as what
on-site commentors said, these muffins bake to an excellent replica of
deep fried cake doughnuts. I used quite a lot of Penzeys' extra fancy
Vietnamese Cinnamon to make my own topping, and a minimum of 1+1/4
tsp. fresh ground nutmeg in the batter.

With my picky-eater next door neighbor boy in mind, I made these as
soon as I read the recipe. I doubled the batch to take several into
work today for my Marines, and right away each "tester" commented
along the line of, "Wow! These are just like doughnuts!" Enjoy if
you care to, Picky

Doughnut Muffins - Yield: 12 muffins - July 2010, KAF

Batter: 1/4 cup butter 1/4 cup vegetable oil
1/2 cup granulated sugar 1/3 cup brown sugar
2 large eggs 1+1/2 tsp. baking powder
1/4 tsp. baking soda 1 to 1-1/4 tsp. ground nutmeg
3/4 tsp. salt 1 tsp. vanilla extract
2+2/3 cups ap-flour 1 cup milk
Topping: 3 Tbsp. each, melted butter and Cinnamon-Sugar Plus or
cinnamon sugar

Preheat oven to 425°F. Lightly grease a standard muffin tin.
Cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine. Stir in the baking powder,
baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk,
beginning and ending with the flour and making sure everything is
thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups
nearly full. Bake the muffins for 15 to 17 minutes, or until they're
a pale golden brown and a cake tester inserted into the middle of one
of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes,
or until you can handle them. While they're cooling, micro-melt the
butter for the topping.

Use a pastry brush to paint the top of each muffin with the butter,
then sprinkle with the cinnamon-sugar. (I baked them paperless,
tipped each one out of the tin to sprinkle the topping over well, then
placed each one into a foil cupcake paper to store.) Or simply dip
the tops of muffins into the melted butter, then roll in the cinnamon-
sugar. Serve warm, or cool on a rack and wrap airtight. Store for a
day or so at room temperature.